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PREP TIME:
5 MINUTES

COOK TIME:
10 MINUTES

TOTAL TIME:
15 MINUTES

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 1 Serving

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Ingredients:

  • 4-6 oz. Chicken Breast from – Fast Baked Chicken Recipe – https://christihealthcoach.com/fast-baked-chicken-breast/
  • 2 TBSP Olive Oil
  • ¼ Cup Sliced Red Onion
  • 1 ½ Cups Organic Baby Spinach
  • ½ Cup Cooked Broccoli (I used leftover from the night before dinner)
  • ¾ TSP Garlic Powder
  • 1 TSP Himalayan Sea Salt
  • ¼ TSP Black Pepper
  • ¾ Cup Dry Chickpea Fusilli Pasta

Instructions:

  1. Boil Water for Pasta.
  2. In medium frying pan, add the olive oil and warm for 1-2 minutes. Add Onion until cooked through and soft – about 5-8 minutes.
  3. In the meantime, thinly slice the leftover chicken.
  4. Once the onions are cooked through, add the chicken to pan – warm for 2-3 minutes.
  5. Add the broccoli, spinach, garlic powder, sea salt & pepper – cook until spinach starts to wilt. Set aside.
  6. Once pasta is cooked (will take about 8 minutes) – reserve ½ – ¾ cup of the liquid. Add to chicken and veggies in pan.
  7. Toss all together in bowl and serve.

*Try and use all organic ingredients if possible.